Noon chai

Noon Chai

A traditional cup of Noon Chai

Noon Chai, also known as Kashmiri Chai, is a traditional tea beverage originating from the Kashmir Valley. It is known for its distinct pink color and unique flavor, which is achieved through a special preparation process involving green tea leaves, baking soda, and milk.

Preparation

The preparation of Noon Chai is a meticulous process that involves several steps:

1. Boiling the Tea: The process begins with boiling green tea leaves in water. A pinch of baking soda is added, which helps in developing the characteristic pink color.
2. Simmering: The mixture is simmered for a prolonged period, allowing the flavors to develop and the color to intensify.
3. Adding Milk and Salt: Once the desired color is achieved, milk is added to the brew. Unlike most teas, Noon Chai is traditionally salted, which gives it a savory taste.
4. Serving: The tea is served hot, often garnished with crushed almonds or pistachios.

Cultural Significance

Noon Chai holds a special place in Kashmiri culture. It is commonly consumed during breakfast and is an integral part of social gatherings and celebrations. The tea is often accompanied by traditional Kashmiri breads such as lavasa or girda.

Variations

While the traditional Noon Chai is salted, some variations include the addition of sugar to cater to different taste preferences. In some regions, spices such as cardamom and cinnamon are also added to enhance the flavor.

Related Pages

• Kashmiri cuisine
• Green tea
• Tea culture

• 
  The Great Kashmiri Salt tea
• 
  Kashmiri Chai